Au Gratin Potatoes

by Pam on September 16, 2008

I was recently looking through my Betty Crocker’s cookbook (my very first cookbook). I saw a recipe for Au gratin potatoes and it looked and sounded so rich, creamy and delicious. Definitely not healthy but sometimes you have to splurge – you know? I was roasting a chicken for dinner and decided the Au gratin potatoes would be the perfect side dish. This was really easy to make (as long as you have a mandolin slicer to cut the potatoes – or a wonderful neighbor who has the coolest gadgets and lets you borrow them…thank you Cheryl). I used extra sharp cheddar because it’s what I had on hand. I also used non-fat milk because, well, it has plenty of fat with the cheese and butter. It was a huge hit with my entire family and our friends who were over for dinner – everyone had seconds and there was no leftovers. It paired very nicely with my roasted chicken and a fresh green salad.

4-5 large Idaho russet potatoes, peeled and sliced 1/8 th inch thick

1/4 cup butter

1/2 sweet yellow onion, diced

1 tbsp flour

Sea salt and fresh cracked pepper to taste

2 cups of non fat milk

2 cups of extra sharp cheddar cheese, shredded (divided)

1/4 dry Italian bread crumbs

Preheat oven to 375 degrees. Spray a baking dish with cooking spray. Scrub potatoes and peel. Cut into 1/8-inch slices to measure about 4 cups. If you have a mandolin slicer, use it.

Slowly stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute until the cheese is completely melted.

Spread potatoes in casserole dish. Pour cheese sauce over potatoes. Bake uncovered for 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes; add a bit more salt and pepper. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.

I don’t believe it, I don’t believe it! I just harvested my potatoes and was thinking to myself, “Self, what should I make with these lovely garden potatoes?” Now I know what to make! This recipe sounds great! I was surprised to see non fat milk in the ingredients list. The potatoes look so creamy, I would have guessed whole milk! Oh Pam, come move by me. And feed me. Daily.

It was 11pm for you…it is 12:46am for me and I just got done with a chocolate hazelnut semi freddo and it is now in the freezer. It would have been done earlier but I had to make the amaretti cookies first that go in it. I hope to post it tomorrow evening if I am happy with it. Thank you for the comment. The mushrooms are actually easy. Chop, saute, add, fill, bake. If you come to Central

what a great looking potatoe dish! yummy! will be making these. i also wanted to say, i made your chocolate peanut butter cookies and my family loved them! i didn’t happen to get pics, but they will be made again! thanks!

I created a plain blog for my printable recipes. Simply copy and paste the recipe into your plain blog and attach a link. Super easy and hopefully helpful to those that want to print recipes. Hope this helps.

They sound really good! Just a suggestion for next time: I recently worked in a really upscale restaurant that had THE BEST au gratin potatoes ever. Their secret? A little bit of Gruyere cheese. I tried it at home and it really adds a little something that makes you go, “Hmmmm, what’s that?” (In that amazing-but-you-can’t-pinpoint-what-it-is kind of way!) Can’t wait to try your recipe, with that

I made these 2 nights ago and my entire family loved them! They went back for 3rds!! They were absolutely perfect and i highly recommend just following directions as stated because there is nothing that needs changing…well except maybe adding bacon would throw it over the top! ;D

[…] of it yet. HERE is the pin for it. It’s such a simple recipe and so yummy! Au Gratin Potatoes-THIS is a really easy recipe and super yummy. This is definitely a rich meal, but sometimes you need […]

[…] much for two people), so I could throw in the ham and make it a main dish. I read the steps at For the Love of Cooking and used them as a basic guide. I modified and did not measure. I went with my […]